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–+ servings

Sweet and Savory Mushrooms

This recipe combines the earthy richness of button mushrooms with the bright, fresh crunch of red and yellow bell peppers and snap peas, all brought together with a deliciously savory sauce. Not only is this dish a feast for the senses, but it also emphasizes the importance of making vegetables a significant part of your diet.
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Total Time 55 minutes
Yield 4 servings

Ingredients

Mushrooms

  • 2 tbsp Olive Oil
  • 1 lb Button Mushrooms Cleaned and Halved
  • 1 Medium Onion Finely Chopped
  • 2 Garlic Cloves Minced
  • 1/4 cup Soy Sauce
  • 2 tbsp Honey
  • 2 tbsp Rice Vinegar
  • 1 tbsp Hoisin Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Grated Fresh Ginger
  • 1/4 tsp Red Pepper Flakes Optional for a bit of Heat
  • 1/4 cup Water
  • 1 tbsp Cornstarch Mixed with 2 tbsp Water Slurry
  • 2 Green Onions Thinly Sliced for Garnish
  • 1 tbsp Sesame Seeds For Garnish

Rice

  • 2 cups Jasmine Rice Substitute Basmati Rice
  • 4 cups Water
  • 1/2 tsp Salt

Instructions

Prepare the Rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium pot, bring 4 cups of water and 1/2 tsp salt to a boil.
  • Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
  • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Cook the Vegetables and Mushrooms:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the chopped onion and cook for3-4 minutes until it becomes translucent.
  • Add the minced garlic and cook foranother minute until fragrant.
  • Add the halved button mushrooms and cook for 5-7 minutes until they are browned and tender.
  • Add the sliced red bell pepper, yellow bell pepper, and snap peas. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Prepare the Sauce:

  • In a small bowl, whisk togetherthe soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, grated ginger,and red pepper flakes (if using)
  • Pour the sauce over the mushroom and vegetable mixture and stir to coat evenly.
  • Add 1/4 cup water to the skillet and bring the mixture to a simmer.

Thicken the Sauce:

  • Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and coats the mushrooms and vegetables.

Serve:

  • Divide the steamed rice among fourbowls or plates.
  • Top with the sweet andsavory mushroom and vegetable mixture.
  • Garnish with thinly sliced green onions and sesame seeds.
Estimated Cost Per Serving:
Nutrition Facts
Sweet and Savory Mushrooms
Per
 
520 g
Calories
490
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
89
g
30
%
Fibre
 
4
g
17
%
Sugars
 
15
g
17
%
Protein
 
14
g
28
%
Sodium
 
1250
mg
54
%
Calcium
 
50
mg
5
%
Iron
 
2.6
mg
14
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe contributed by Kilted Chef